Mocha pecan pie with coffee whipped cream

1 servings

Ingredients

Quantity Ingredient
1¼ cup All purpose flour
1 tablespoon Grated orange peel
1 teaspoon Sugar
¼ teaspoon Salt
¼ cup Chilled unsalted butter; cut into small
; pieces (1/2 stick)
1 tablespoon Orange juice
2 tablespoons Ice water; (about)
3 tablespoons Unsalted butter
3 tablespoons Unsweetened cocoa powder
1 tablespoon Whipping cream
2 teaspoons Instant espresso powder or instant coffee
; powder
1 cup Light corn syrup
1 cup Sugar
3 larges Eggs
2 teaspoons Vanilla extract
¼ teaspoon Salt
1½ cup Coarsely chopped pecans; (about 6 ounces)
1 cup Chilled whipping cream
3 tablespoons Coffee liqueur
1 tablespoon Powdered sugar

Directions

CRUST

FILLING

FOR COFFEE WHIPPED CREAM

For Crust: Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps.

Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans.

Bake crust until pale golden, about 10 minutes. Cool on rack.

For Filling: Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans.

Pour filling into pie crust. Bake until puffed and set, about 1 hour.

Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

Serves 10.

Bon Appetit November 1994

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